Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods

Food Chemistry

Volumn 92, Issue 4, 2005, Pages 745-751

  Özogul, Yesim ^a   Özyurt, Gulsun ^a   Özogul, Fatih ^a   Kuley, Esmeray ^a   Polat, Abdurrahman ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

European eel; Fish quality; Freshness indicators

Indexed keywords

FATTY ACID; NITROGEN DERIVATIVE; PEROXIDE; THIOBARBITURIC ACID;

ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL PROCEDURES; CONTROLLED STUDY; CORRELATION ANALYSIS; EEL; MICROBIOLOGICAL EXAMINATION; NONHUMAN; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; WATER LOSS;

ANGUILLA ANGUILLA; ANGUILLIFORMES;

EID: 17444422898     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.035     Document Type: Article

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